u.s. fruit and vegetable outbreaks: 1973 - 1998...of fruits and vegetables increased 24 % ! 577 lbs...
TRANSCRIPT
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Ken Schroeder
UW-Extension, Portage County
Promotional campaigns to increase produce consumption to at least 5 servings a day.
U.S. Dietary Guidelines
Healthy People 2010
National Cancer Institute
Produce for Better Health Foundation
Between 1970 - 1997, the U.S. per capita consumption of fruits and vegetables increased 24 % !
577 lbs to 718 lbs per year
• Significant increases in the number of produce associated foodborne disease outbreaks in the U.S.
• Produce associated outbreaks per year more than doubled from 1973-1987 and 1988-1998.
U.S. Fruit and Vegetable Outbreaks:1973 - 1998
Source: CDC Foodborne outbreak surveillance system
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5
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Nu
mb
er o
f O
utb
reak
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Year
‘74 76 78 80 82 84 86 88 90 92 94 96 98
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3.7
6.5
10.5
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12
1973-79 1980-89 1990-97
Decade
Outbreaks / yearMean # ill / outbreak
70's 80's 90's
Outbreaks / yr
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12
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# ofYear Pathogen Vehicle Cases States Source
1990 S. chester Cantaloupe 245 30 Central America (CA)
1990 S. javiana Tomatoes 174 4 US
1990 Hep. A Strawberries 18 2 US
1991 S. poona Cantaloupe >400 23 US/CA
1993 O157:H7 Apple cider 23 1 US
1993 S. montevideo Tomatoes 84 3 US
# ofYear Pathogen Vehicle Cases States Source
1994 Shigella flexneri Scallions 72 2 CA
1995 S. stanley Alfalfa sprouts 242 17 ?
1995 S. hartford Orange juice 63 21 US
1995 O157:H7 Leaf lettuce 70 1 US
1995/6 S. newport Alfalfa sprouts >100 7 ?
1996 O157:H7 Leaf lettuce 49 2 US
# ofYear Pathogen Vehicle Cases States Source
1996 S. montevideo Alfalfa sprouts >600 1 US
1996 Cyclospora Raspberries 978 20 CA
1996 O157:H7 Apple Juice 71 3 US
1997 Hepatitis A Strawberries 151 1 CA
1997 Cyclospora Raspberries >200 15 CA
1997 S. infantis/ Sprouts 81 4 US
anatum
1973-87 1988-98
Bacterial 24 57
Parasitic 1 8
Viral 4 7
Unknown 35 (55%) 41 (37%)
Total Outbreaks 64 112
Outbreaks/year 4.3 10.2
Source: CDC Foodborne outbreak surveillance system
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Source: CDC Foodborne outbreak surveillance system
E. Coli 011:H43 1
E. Coli 0157:H7 22
ET E. Coli 2
Campylobacter 2B. cereus 1 Shigella 3
Salmonella 26
Source: CDC Foodborne outbreak surveillance system
Salad BarSalad Bar35.4%35.4%
FruitFruit20.8%20.8%
LettuceLettuce16.7%16.7%
Unknown/Other7.3%
Cabbage5.2%
Carrots3.1%
Tomatoes2.1%
SproutsSprouts9.4%9.4%
Domestic75.3%
Imported7.5%Unknown
17.2%
Source: CDC Foodborne outbreak surveillance system
Conclusions:
• Outbreaks have increased by nearly a factor of 3.
• Number of cases per outbreak have increased x10.
• A variety of produce involved.
• Complexities of the Food System• Aging of the Population • Chronic Illnesses / Compromised Immunity • Awareness of Hygiene & Risks Changing• Changing Microorganisms:
*More Virulent Strains* Adapting to Stresses
HOSTS
MICROBES ENVIRONMENT
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Foodborne illness outbreaks are a major cause of:
• Personal distress
• Preventable death
• Avoidable economic burden
Every year foodborne illnesses result in an estimated:
•76 million cases of foodborne illness.
•325,000 people hospitalized for foodborne illness.
•5,200 needless deaths each year.
•Economic losses between 10-83 billion dollars.
• In fields or orchards
• During harvesting and transport
• During packing or processing
• In distribution and marketing
• In restaurants and food service facilities
• In the home
FARM to FORK
• Contaminated irrigation water
• Fresh or uncomposted manure/fecal material
• Wild and domestic animals
• Handling by infected workers
Beuchat, 1996
• Equipment
• Transport vehicles
• Contaminated flume, wash water, or ice
• Contamination during processing
Beuchat, 1996
• Improper storage and packaging
• Cross contamination
• Improper handling after wholesale or
retail purchase
Beuchat, 1996
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• Learn About the Risks• Develop a Food Safety Plan • Strengthen GAPs• Document Activities
Goal: Reduce Microbial Risks to Assure Food Safety.
This presentation created by Robert B. Gravani and Elizabeth A.Bihn.
Images provided by USDA (k8666), California Department of Health Services Food and Drug Branch, Robert B.Gravani, Elizabeth A. Bihn ,
Al B. Wagner and Ed McLaughlin.
• Contaminated irrigation water
• Too much or too little water
• Fresh or uncomposted
manure/fecal material
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• Wild and domestic animals
• Pesticide use
• Be aware of pre harvest
intervals
• Cleaning begins in the field• Straw and living or
plastic mulch keeps soil off produce.
• Use windbreaks to reduce dust.
• Avoid activities that will splash mud onto produce.
• Best quality of any fruit or vegetable exists at the moment of harvest.
• After that, quality cannot be improved, only maintained.
• “Shelf life begins at harvest” L.G. Wilson et. al. 1999)
Wholesale SuccessJim Slama and Aatina Diffley2013
• Harvest in non-muddy conditions.
• Keep hands free of soil and other contaminants.
• Use clean and sanitized tools, knives and containers.
• Suggestions for harvesting dirty root crops and vegetables that rest on the ground.• Use a cloth or cotton gloves to wipe off the majority
of soil and leave it in the field.
• Do necessary trimming of roots and leaves at harvest.
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• Harvesting wet or dry?• Generally, crops best harvested wet are also heat
sensitive.• Harvest early morning when cool and wet from dew.
• Crops best harvested dry are not as sensitive to harvesting in the heat of the day.
• Solanaceous family• Potatoes• Eggplant• Peppers• Tomatoes
• Cucurbits• Cucumbers• Melons• Summer squash
• Green beans
• Storage onions, garlic, and winter squash• These should be dry
going into storage
• Fresh greens• Broccoli, cabbage,
cauliflower• Green top onions and leeks
• If harvesting these crops dry or warm, have a quick cooling process ready.
• Damaged, cut or nicked
• Bruised or rotten
• Diseased
• Smooth, vented, and clean
• Plastic is generally preferred• Durability• Ease of cleaning
• Damaged produce tends to have shorter shelf-life.
• Prone to disease and decay.
• Less appealing.
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• Wear cotton gloves.
• Set produce gently into containers.
• Don’t over fill containers.
• Take care to avoid stems damaging other fruit.
• Harvest during coolest time of day.• Keep harvested produce in the shade.• Thoroughly cool as soon as possible.• Transport in pre-cooled vehicle.
(Available from Johnny’s)
• Always use potable water.
• Produce should always be clean before immersion.
• Slightly dirty produce should be cleaned in water no more than 10o F colder than produce.
• All produce should be clean when sent to market.• Visually free of dust, dirt, soil, and debris.
• Improves shelf life• Increases food safety• Increases sales
• Learning the correct process for each vegetable is important to:• Maintain quality• Minimize food safety hazards• Maximize shelf life
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• Harvesting:• Morning or cool part of day• Knife, scissors, or salad cutter• Keep in shade if not cooled immediately• Cool within 1 – 2 hours
• Cooling and Cleaning:• Cool to 32o F• Can be iced• 10o Rule
• Harvesting:• Morning or cool part of day• Knife or asparagus tools • Harvest into clean, sturdy containers• Do not let overheat
• Cooling and Cleaning:• Cool immediately after harvesting to 35o F• Soak in buckets• Can be iced
• Harvesting:• Do not harvest wet• Keep stem ends intact • Make sure beans don’t get too hot or cold
• Cooling and Cleaning:• Cool to 41 to 46o F• Washing can be avoided if picked clean• If washing, screen dry before packing
• Harvesting:• Early morning, can be wet• Use clean field knives • Take care not to damage crowns with stem ends
• Cooling and Cleaning:• Cool quickly to 32o F• Can be iced• Washing can be avoided if harvested clean• Can be tank washed
• Harvesting:• Avoid harvesting wet• Twist with downward motion • Wear cotton gloves and use
to brush off dirt• Handle with care
• Cooling and Cleaning:• Cool to 45 to 55o F• Glove clean in field
• Harvesting:• Loosen with a fork• Cull hairy carrots - bitter• Cull forked carrots
• Cooling and Cleaning:• Cool to 32o F• Spray clean on screen table• Pressure washer can be used on roots only• Can be packed moist and iced
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• Harvesting:• Harvest fully ripe for best flavor• Sugar content does not increase after harvest• Free of disease and defects
• Cooling and Cleaning:• Cool to 32o F• No later than one hour after harvest• Room cool or forced air• Should not be washed
• Harvesting:• Use clean tools and containers• Avoid soil contact after harvest• Cull produce with disease and defects• Produce should be seen but not heard
• Cooling and Cleaning:• Use only potable water• Keep produce out of the sun postharvest• Cool as soon as possible• Keep cool
http://www.familyfarmed.org/wholesalesuccess/
Ken Schroeder
UW-Extension, Portage County